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Sweet and Spicy Maple Chicken with Coconut Rice is a delightful dish that marries distinct flavors into a beautiful harmony. The tender chicken thighs are adorned with a slightly sweet and spicy marinade, creating an irresistible glaze once grilled. Served atop fragrant coconut rice, this dish epitomizes the perfect balance between sweet and savory, making each bite a celebration of flavor.

Sweet and Spicy Maple Chicken with Coconut Rice

This dish features sweet and spicy maple chicken served over creamy coconut rice, creating a delightful fusion of flavors.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine Fusion
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless skinless chicken thighs
  • ¼ cup pure maple syrup
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sriracha sauce
  • 1 teaspoon garlic powder
  • 1 cup jasmine rice
  • 1 can coconut milk
  • ½ cup water
  • Salt and black pepper to taste
  • Fresh cilantro leaves for garnish

Instructions

  • In a bowl, mix maple syrup, soy sauce, sriracha, garlic powder, salt, and pepper to create a marinade.
  • Coat chicken thighs in the marinade, cover, and refrigerate for at least 30 minutes.
  • Rinse jasmine rice under cold water until clear to remove excess starch.
  • In a saucepan, combine rinsed rice, coconut milk, and water; bring to a boil.
  • Reduce heat, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
  • Preheat grill or skillet; remove chicken from marinade and discard excess.
  • Grill chicken for 6-7 minutes per side until cooked through and charred.
  • Let chicken rest, then slice into strips.
  • Fluff coconut rice with a fork and serve on plates.
  • Top rice with sliced chicken and garnish with cilantro; drizzle leftover marinade over chicken.

Notes

Serve with lime wedges for added zest.
Keyword chicken, coconut, fusion, maple, rice, spicy